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The Science Behind Dough Quality Exploring How a Rainy Day Can Ruin Your Dough! a Teaching Unit for Year 10 and 11 Science Students

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The Science Behind Dough Quality Exploring How a Rainy Day Can Ruin Your Dough! a Teaching Unit for Year 10 and 11 Science Students THE SCIENCE BEHIND DOUGH QUALITY EXPLORING HOW A RAINY DAY CAN RUIN YOUR DOUGH! A TEACHING UNIT FOR YEAR 10 AND 11 SCIENCE STUDENTS THE SCIENCE BEHIND DOUGH QUALITY 1 About the GRDC The GRDC GRDC Values The Grains Research and Development Corporation is a • We are committed and passionate about the Australian statutory authority established to plan and invest in research, grains industry. development and extension (RD&E) for the Australian grains • We value creativity and innovation. industry. • We build strong relationships and partnerships based on Its primary objective is to drive the discovery, development mutual trust and respect. and delivery of world-class innovation to enhance the productivity, profitability and sustainability of Australian grain • We act ethically and with integrity. growers and benefit the industry and the wider community. • We are transparent and accountable to our stakeholders. Its primary business activity is the allocation and management of investment in grains RD&E. Contact TELEPHONE: 02 6166 4500 GRDC Vision FACSIMILE: 02 6166 4599 A profitable and sustainable Australian grains industry, valued EMAIL: [email protected] by the wider community. INTERNET: www.grdc.com.au GRDC Mission Create value by driving the discovery, development and delivery of world-class innovation in the Australian grains industry. Title: The science behind dough quality – Exploring how a rainy day can ruin your dough! Project Code: AGC00001 Authors: AgCommunicators JUNE 2016 ©Grains Research and Development Corporation 2016 All Rights Reserved This publication is copyright. Except as permitted under the Australian Copyright Act 1968 (Commonwealth) and subsequent amendments, no part of this publication may be reproduced, stored or transmitted in any form or by any means, electronic or otherwise, without the specific permission of the copyright owner. Disclaimer Any recommendations, suggestions or opinions contained in this publication do not necessarily represent the policy or views of the Grains Research and Development Corporation. No person should act on the basis of the contents of this publication without first obtaining specific, independent, professional advice. The Corporation and contributors to this publication may identify products by proprietary or trade names to help readers identify particular types of products. We do not endorse or recommend the products of any manufacturer referred to. Other products may perform as well as or better than those specifically referred to. The GRDC will not be liable for any loss, damage, cost or expense incurred or arising by reason of any person using or relying on the information in this publication. 2 THE SCIENCE BEHIND DOUGH QUALITY Contents GRDC Vision ....................................................................................................................... 2 GRDC Mission ..................................................................................................................... 2 GRDC Values ...................................................................................................................... 2 Contact ................................................................................................................................ 2 1.0 Teaching the science of grains ............................................................................... 4 2.0 Learning outcomes and curriculum links ............................................................... 5 3.0 Teaching Unit Content and Overview .................................................................... 6 4.0 Insight Food chemistry from seed to stomach ..................................................... 8 5.0 Activity Food factors ............................................................................................... 9 6.0 Activity Water and growing food ..........................................................................10 7.0 Insight Can a rainy day ruin your dough? .......................................................... 12 Brainstorm What environmental factors do grain and pulse farmers face in Australia? ..... 12 Growing Grain for Human Consumption .............................................................. 12 8.0 Insight Wheat morphology .................................................................................... 13 9.0 Practical Investigating the reaction rate of yeast ................................................ 16 10.0 Insight Wheat quality ............................................................................................ 18 11.0 Insight Understanding proteins ...........................................................................20 12.0 Practical The Biuret Test ....................................................................................... 21 13.0 Insight The effect of rain on dough… .................................................................22 14.0 Practical Making dough from rain damaged grain ............................................ 23 Practical Questions Making dough from rain damaged grain..........................25 15.0 Insight Food chemistry .........................................................................................26 16.0 Activity Sugars and Enzymes ............................................................................... 27 17.0 Insight Enzymes and sugars ................................................................................ 28 18.0 Insight Catalysts and starch .................................................................................29 19.0 Practical Testing for starch and the effect of alpha amylase ............................ 30 20.0 Good Reads ............................................................................................................ 34 21.0 References .............................................................................................................. 34 THE SCIENCE BEHIND DOUGH QUALITY 3 1.0 Teaching the science of grains The Grains Research and Development Corporation has invested in the development of a suite of user-friendly grain education resources and initiatives for students, teachers and families. These resources have been developed with teacher and researcher input and have been designed following a comprehensive survey of more than 340 teachers throughout Australia. In each of our curriculum-linked resources we have worked to incorporate a range of lesson plans which explore the latest science, technology, engineering, mathematics, nutrition, research and innovation in the Australian agricultural industry. You can use these resources as a unit or select components to complement your teaching plan. Using an investigation and inquiry based approach students will touch, try, taste and even smell the science of the Australian grains industry. It provides an ideal and relevant teaching context to engage students in food production. Specifically, resources are available to address the food and fibre curriculum descriptors in geography, science, home economics and agriculture. We hope you have fun teaching with these resources. Please contact us for more information. Kind regards The GRDC Education Team 4 THE SCIENCE BEHIND DOUGH QUALITY 2.0 Learning outcomes and curriculum links About the Science Behind Australian Curriculum Content Dough Quality Descriptions Australia is very lucky to have high quality produce including grains and pulses. This is a reflection of the industry’s depth Science Understanding of scientific research and development, application of best Chemical Science practice methods and constant review and innovation of Different types of chemical reactions are used to produce a processes. The quality of wheat grain is of particular interest, range of products and can occur at different rates (ACSSU187) being the largest crop in terms of amount grown and contribution to the economy. Earth and Space Science Global systems, including the carbon cycle, rely on Wheat is produced using best paddock practices, scientific interactions involving the biosphere, lithosphere, hydrosphere understanding and application and good weather. and atmosphere(ACSSU189) Throughout the entire season, farmers must monitor their crop to ensure they are doing everything they can to achieve a high yield at harvest time and a good quality grain for Science Inquiry Skills Planning and Conducting consumers. At every step of the way, chemical reactions Plan, select and use appropriate investigation types, including govern the growth and development of this grain. It must field work and laboratory experimentation, to collect reliable have enough protein, adequate starch content and optimal data; assess risk and address ethical issues associated with moisture level for a high end quality product. these methods (ACSIS199) Overview Processing and analysing data and information With a chemistry and earth science focus, students are to Use knowledge of scientific concepts to draw conclusions explore the influence of chemical and physical changes in that are consistent with evidence(ACSIS204) grain, from seed to stomach, for success in growing and Communicating processing. The resource provides insight and activities Communicate scientific ideas and information for a particular which ask students to think about the environmental effects purpose, including constructing evidence-based arguments on molecular change. Key words and scientific concepts are and using appropriate scientific language, conventions and introduced with reference to
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